TWM624972U - Rougamo - Google Patents

Abstract

A roujiamo is used to solve the problem that conventional roujiamo cannot give consumers different tastes. The system includes: a first bun body; a second bun body; and a meat material layer, the first bun body and the second bun body sandwich the meat layer, and the meat layer contains several meat layers The main body and several tea material particles, and the several tea material particles are respectively attached to the several meat bodies.

Description

Roujiamo

This creation is about a kind of Roujiamo, especially a kind of Roujiamo with tea-flavored meat.

Mo is a general term for many pasta dishes. For example, fried dough sticks can be called oil buns, cakes mixed with minced meat can be called rou buns, and meat sandwiched between two slices of buns is called roujia buns. Roujiamo is a kind of snack that originated in the northwest of China. It is known that the meat of Roujiamo is to soak and cook pork in a pot with soy sauce as a marinade, so that a large amount of fat in the meat will be precipitated, and the fat will be released. Produces aroma and brings good taste.

The meat sandwich stuffing of the above-mentioned conventional roujiamo is boiled with soy sauce as a marinade and tastes delicious, and the flavor is similar to the soy sauce used in many foods, such as buns, steamed buns with dried meat fillings, Lu meat rice or rice cakes, etc. It brings new tastes to consumers, and cannot compete with the above-mentioned foods, so it cannot attract consumers.

In view of this, it is still necessary to improve the conventional Roujiamo.

In order to solve the above-mentioned problems, the purpose of this creation is to provide a Roujiamo, the meat material of the Roujiamo has a tea-flavored flavor.

The directional or similar terms described in the full text of this creation, such as "front", "back", "left", "right", "up (top)", "down (bottom)", "inside", "outside" , "sideways", etc., mainly refer to the directions of the attached drawings, and each directional or similar terms are only used to assist the description and understanding of the various embodiments of the present creation, and are not intended to limit the present creation.

The use of the quantifier "a" or "an" for the elements and components described in the full text of this creation is only for convenience and to provide the usual meaning of the scope of this creation; in this creation, it should be construed as including one or at least one, and a single The concept of also includes the plural case unless it is obvious that it means otherwise.

The Roujiamo of this creation includes: a first bun body; a second bun body; and a meat material layer, the first bun body and the second bun body sandwich the meat layer, and the meat layer is The material layer includes a plurality of meat bodies and a plurality of tea material particles, and the plurality of tea material particles are respectively attached to the plurality of meat bodies.

Accordingly, the roujiamo of the present creation is made by mixing the meat bodies of the meat layer with the tea powder particles of the tea powder particles, or the meat bodies and the tea ingredients containing the tea extract. The particles are mixed, so that the tea material particles can be attached to the outer surfaces of the plurality of meat bodies, or the plurality of tea material particles can be embedded between the fibers of the plurality of meat bodies, so that by the plurality of tea material particles The meat material layer can have a tea-flavored flavor, and the tea-flavored Roujiamo can make consumers feel fresh in the taste after eating, which can achieve the effect of enhancing the competitiveness of the Roujiamo in the market.

Wherein, the first bun body and the second bun body can clamp the meat layer separately from each other. In this way, several meat bodies of the meat material layer can be stably laid on the first bun body, and then stacked by the second bun body, which has the effect of improving the convenience of making the roujia bun. .

Wherein, the first bun body can be connected with a part of the side edge of the second bun body. In this way, the first bun body and the second bun body can be radially cut from a single bun body, which has the effect of making the roujia bun easy to manufacture.

Wherein, the several tea material particles can be tea powder particles. In this way, the plurality of tea material particles can release tea aroma and tea aroma, so that the roujiamo can have the effect of tea aroma and tea aroma.

Wherein, the plurality of tea material particles can be tea extracts. In this way, the plurality of tea material particles can release tea aroma and tea aroma, so that the roujiamo can have the effect of tea aroma and tea aroma.

Wherein, the plurality of tea material particles are soaked in a predetermined liquid together with tea leaves and the plurality of meat bodies, so that the tea leaves release the plurality of tea material particles to attach to the plurality of meat bodies. In this way, the tea material particles can be directly attached to the outer surfaces of the plurality of meat bodies, or the plurality of tea material particles can be embedded between the fibers of the plurality of meat bodies, which can make the roujiamo have the aroma of tea and tea. Fragrance effect.

Wherein, the plurality of tea material particles are soaked in a predetermined liquid together with the plurality of meat bodies by the tea bag, and are formed by being released from the tea bag to be attached to the plurality of meat bodies. In this way, the tea material particles can be directly attached to the outer surfaces of the plurality of meat bodies, or the plurality of tea material particles can be embedded between the fibers of the plurality of meat bodies, which can make the roujiamo have the aroma of tea and tea. Fragrance effect.

Wherein, the tea leaves forming the plurality of tea material particles may be at least one selected from the group consisting of black tea, green tea, Tieguanyin or oolong tea. In this way, the roujiamo can have the above-mentioned effects of the aroma of tea leaves and the aroma and flavor of tea.

The roujiamo of the present invention may further include at least one vegetable layer, the vegetable layer is located between the first bun body and the second bun body, the vegetable layer is adjacent to the meat layer, and the vegetable layer includes several A vegetable body. In this way, the vegetable layer can make the roujiamo contain various kinds of nutrients, which has the effect of attracting consumers who pay attention to health care to buy.

Wherein, the plurality of vegetable bodies may be stacked or may be arranged side by side to form the vegetable layer. In this way, the vegetable layer system can make the roujiamo have the effect of changing the appearance.

Wherein, the Roujiamo may include two vegetable layers, and the two vegetable layers are respectively located on the upper and lower sides of the meat material layer. In this way, the roujiamo can have a refreshing taste through the vegetable layer, which has the effect of eliminating the excessive greasy feeling of the meat layer.

The Roujiamo of the present creation may further include a sauce body, and the sauce body is attached to the first bun body or/and the second bun body. In this way, the system has the effect of enhancing the flavor variability of the roujiamo.

In order to make the above-mentioned and other purposes, features and advantages of this creation more obvious and easy to understand, the preferred embodiments of this creation are given below, and are described in detail as follows in conjunction with the accompanying drawings:

Please refer to Figures 1 and 2, which are a preferred embodiment of the Roujia bun of the present creation, which includes a first bun body 1, a second bun body 2 and a meat layer 3. The material layer 3 is located between the first bun body 1 and the second bun body 2 .

The first bun body 1 can be made by mixing flour and water to form a dough. The dough can be fermented to make the first bun body 1 have a fluffy appearance and soft taste, or the dough can be Without fermentation, so that the first bun body 1 has a chewy texture, the first bun body 1 is formed by shaping the dough into a predetermined shape and then frying and baking on an iron plate. The shape can be slightly round or slightly rectangular, which is not limited in this creation.

The second bun body 2 can be mixed with flour and water to form a dough, which is shaped into a predetermined shape after fermentation or without fermentation, and then is fried and formed on an iron plate. Preferably, the dough can be formed by mixing flour and water, and after frying and forming into a bun body, the bun body is radially cut into the above-mentioned first bun body 1 and the above-mentioned second bun body. The cake body 2, in this way, can improve the manufacturing convenience of the first steamed cake body 1 and the second steamed cake body 2. In addition, the first bun body 1 and the second bun body 2 may be separated from each other, or the bun body is not completely cut off when radially cutting, so that the first bun body 1 and the bun body 2 are not completely cut off. Part of the side edges of the second bun body 2 are connected, so that the roujia bun can be easily produced.

Referring to Figures 2 and 3, the meat layer 3 includes a plurality of meat bodies 31, the meat bodies 31 are meat that can be eaten after cooking, and the meat bodies 31 can be pork, beef, chicken, mutton, duck At least one type of meat or goose meat. In addition, the shape of the plurality of meat bodies 31 can be meat pieces, meat slices, meat diced, meat strips or minced meat, which is not limited in this creation. The meat layer 3 includes a plurality of tea material particles 32, and the plurality of tea material particles 32 may be tea powder particles, or the plurality of tea material particles 32 may be tea extracts, for example, the tea leaves may be black tea, green tea, iron Guanyin or oolong tea, this creation is not limited. The plurality of tea material particles 32 may be attached to the outer surfaces of the plurality of meat bodies 31 , or the plurality of tea material particles 32 may be embedded between the fibers of the plurality of meat bodies 31 .

In addition, the plurality of tea material particles 32 can also soak the above-mentioned tea leaves or the tea bags containing the above-mentioned tea leaves together with the plurality of meat bodies 31 in a predetermined liquid, and the predetermined liquid can be a marinade based on soy sauce Or impart soy sauce flavored juice to the meat bodies 31, so that the predetermined liquid can extract the tea leaves, so that the tea leaves can release the extract of the tea leaves and adhere to the meat bodies 31, or it can be The juice containing the above-mentioned tea extract is directly mixed with the plurality of meat bodies 31 .

Please refer to Figures 1 and 2, the present creation of roujiamo may further include at least one vegetable layer 4, and the vegetable layer 4 may be located between the first bun body 1 and the second bun body 2, preferably Ground, the vegetable layer 4 may adjoin the meat layer 3 . The vegetable layer 4 may include a plurality of vegetable bodies 41, preferably, the vegetable bodies 41 may be at least one of onion, cucumber, lettuce, coriander, and tomato, and the vegetable bodies 41 may be stacked or formed into Side by side, in this embodiment, the Roujiamo has two vegetable layers 4, and the two vegetable layers 4 are respectively located on the upper and lower sides of the meat material layer 3. In this way, the vegetable layer 4 can make the Roujiamo have Refreshing mouthfeel to eliminate the excessively greasy mouthfeel of the meat material layer 3, and the vegetable layer 4 can make the roujiamo contain a variety of nutrients, which has the effect of attracting consumers who pay attention to health care to buy.

The present creation of the roujiamo may further include a sauce body 5 to improve the flavor variability of the roujiamo, and the sauce body 5 can be located between the first bun body 1 and the second bun body 2, Preferably, the sauce body 5 is adjacent to the first cake body 1 or the second cake body 2, so that the sauce body 5 can be attached to the first cake body 1 or the second cake body 2. Body 2, the sauce body 5 can be black pepper sauce, soy sauce, tomato sauce, etc., which is not limited in this creation.

To sum up, the Roujiamo in this creation is made by mixing several meat bodies of the meat layer with several tea powder particles of tea powder particles, or the several meat bodies and several tea extracts. The tea material particles are mixed, so that the tea material particles can be attached to the outer surfaces of the plurality of meat bodies, or the plurality of tea material particles can be embedded between the fibers of the plurality of meat bodies. The tea material particles make the meat material layer have a tea-flavored flavor, and the tea-flavored flavor can make consumers feel fresh in the taste after eating, and can achieve the effect of enhancing the competitiveness of the roujiamo in the market.

Although the present creation has been disclosed by the above-mentioned preferred embodiments, it is not intended to limit the present creation. Any person skilled in the art can make various changes and modifications relative to the above-mentioned embodiments without departing from the spirit and scope of the present creation. The technical scope protected by the creation, so the protection scope of this creation should be determined by the scope of the patent application attached hereto.

1: The first bun body 2: The second bun body 3: meat layer 31: meat body 32: tea material granules 4: Vegetable layer 41: Vegetable body 5: sauce body

[Figure 1] An exploded perspective view of a preferred embodiment of the present invention. [Picture 2] A combination diagram of a preferred embodiment of this creation. [Fig. 3] An enlarged view of the partial structure of the A area shown in Fig. 2.

1: The first bun body

2: The second bun body

3: meat layer

31: meat body

4: Vegetable layer

41: Vegetable body

5: sauce body

Claims (12)

A meat bun, comprising: 1. the first bun body; a second bun body; and a meat material layer, the first bun body and the second bun body sandwich the meat material layer, the meat material layer includes a plurality of meat bodies and a plurality of tea material particles, and the plurality of tea material particles are respectively attached to the meat material layer Several meat bodies. The roujiamo of claim 1, wherein the first bun body and the second bun body are separated from each other to sandwich the meat material layer. The Roujiamo of claim 1, wherein the first bun body is connected to a part of the side edge of the second bun body. The roujiamo of claim 1, wherein the plurality of tea material particles are tea powder particles. The roujiamo of claim 1, wherein the plurality of tea material particles are tea extracts. The roujiamo of claim 1, wherein the plurality of tea material particles are soaked in a predetermined liquid together with the plurality of meat bodies from tea leaves, and the plurality of tea material particles are released from the tea leaves to attach to the plurality of meats ontology. The roujiamo of claim 1, wherein the plurality of tea material particles are soaked in a predetermined liquid together with the plurality of meat bodies by the tea bag, and the plurality of tea material particles are released from the tea bag to adhere to the plurality of tea material particles. A flesh body. The roujiamo of claim 1, wherein the tea leaves forming the plurality of tea material particles are at least one selected from the group consisting of black tea, green tea, Tieguanyin or oolong tea. The roujiamo of claim 1, further comprising at least one vegetable layer, the vegetable layer is located between the first bun body and the second bun body, the vegetable layer is adjacent to the meat layer, and the vegetable layer comprises Several vegetable bodies. The roujiamo of claim 9, wherein the vegetable layers are formed in a layered shape or in a side-by-side arrangement of the vegetable bodies. The Roujiamo according to claim 9, wherein the Roujiamo comprises two vegetable layers, and the two vegetable layers are respectively located on the upper and lower sides of the meat material layer. The Roujiamo of claim 1 further comprises a sauce body attached to the first bun body or/and the second bun body.

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